Yeast Free Coffee-Crusted Steak
A boldly spiced rub built from finely ground coffee, smoked paprika, garlic, and warm spices like turmeric and ginger transforms a simple ribeye into something genuinely restaurant-worthy. Every ingredient in this recipe is naturally free from yeast, so there's no need to scrutinize labels or swap anything out ā it just works as written. The magic happens in a screaming-hot cast iron skillet, where the coffee crust caramelizes into a deeply browned, crackling exterior that locks in all the juicy richness of the ribeye underneath. Avocado oil handles the high heat without burning, and a final drizzle of extra virgin olive oil adds a silky, fruity finish that ties everything together. Letting the steaks rest before slicing is a small step that makes a big difference, giving the juices time to redistribute through the meat. A scatter of fresh flat-leaf parsley brightens the whole plate and adds a pop of color against that dark, gorgeous crust. This is the kind of weeknight dinner that feels like a special occasion without any of the fuss.
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Learn more āIngredients
4 servings
For the steaks
- 4 ribeye steaks (about 8 oz each, 1-inch thick)
- 1 tbsp avocado oil
For the rub
- 2 tbsp finely ground coffee
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp coarsely ground black pepper
- Ā½ tsp ground turmeric
- Ā½ tsp ground ginger
- 1 tsp kosher salt
For serving
- 1ā2 tbsp extra virgin olive oil, for drizzling
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a small bowl, combine the ground coffee, smoked paprika, garlic powder, black pepper, turmeric, ginger, and kosher salt. Stir until evenly mixed.
- 2
Pat the steaks thoroughly dry with paper towels, then press the rub firmly onto all sides of each steak, coating evenly. Let the steaks rest at room temperature for 30 minutes.
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